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Categories:Viewed: 28 - Published at: 4 years ago
Ingredients
- 3 1/4 lb lamb leg
- 3 tbsp olive oil
- 1 stalk fresh rosemary, leaves chopped
- 8 None medium potatoes, peeled, halved
- None None Mint Jelly
- 3 1/3 cups granulated sugar
- 1/3 cup fresh mint leaves + 1/4 cup, chopped
- 1 cup white vinegar
- 2 tbsp powdered gelatin, bloomed in 1/4 cup water for 5 mins
Method
- Preheat oven to 350°F. Brush lamb with 2 tbsp oil, sprinkle with rosemary and season to taste. Roast for 15 mins. Toss potatoes with remaining oil and add to pan with lamb. Roast for 45 mins. Let lamb rest, covered, for 20 mins before carving.
- Meanwhile, to make the mint jelly, bring sugar, whole mint leaves, vinegar and 3/4 cup water to a boil, stirring until sugar dissolves. Reduce heat and simmer for 10 mins. Add bloomed gelatin and stir until melted. Strain, discarding mint leaves. Let cool until thickened then fold in chopped mint. Chill until required.
- Serve lamb with mint jelly and roasted potatoes.
